The DOI matches its Crossref record; 121 of the 121 references it cites were found in a registry or an index.
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
Abstract
Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics.
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Cites
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Encapsulation of probiotic living cells: From laboratory scale to industrial applications
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Technological challenges for future probiotic foods
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Cited by
Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review
Roy, D., Ye, A., Moughan, P. J., & Singh, H. (2020) · Frontiers in Nutrition · doi:10.3389/fnut.2020.577759 · Cited by 361
Balthazar, C. F., Santillo, A., Guimarães, J. T., Capozzi, V., Russo, P., Caroprese, M., Marino, R., Esmerino, E. A., Raices, R. S. L., Silva, M. C., et al. (2019) · Journal of Dairy Science · doi:10.3168/jds.2019-16909 · Cited by 73
Self-citationCardoon-Based Rennets for Cheese Production
Almeida, C. M., & Simões, I. (2018) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-018-9032-3 · Cited by 61
Angeles-Hernandez, J. C., Vieyra Alberto, R., Kebreab, E., Appuhamy, J. A. D. R. N., Dougherty, H. C., Castelan-Ortega, O., & Gonzalez-Ronquillo, M. (2020) · Livestock Science · doi:10.1016/j.livsci.2020.104069 · Cited by 28
Comparing the Use of Magnetic Beads with Ultrafiltration for Ancient Dental Calculus Proteomics
Palmer, K. S., Makarewicz, C. A., Tishkin, A. A., Tur, S. S., Chunag, A., Diimajav, E., Jamsranjav, B., & Buckley, M. (2021) · Journal of Proteome Research · doi:10.1021/acs.jproteome.0c00862 · Cited by 27
Metadata
- Authors
- Balthazar, C. F., Pimentel, T. C., Ferrão, L. L., Almada, C. N., Santillo, A., Albenzio, M., Mollakhalili, N., Mortazavian, A. M., Nascimento, J. S., Silva, M. C., Freitas, M. Q., Sant’Ana, A. S., Granato, D., & Cruz, A. G.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2017-01-12
- Volume
- 16
- Issue
- 2
- Pages
- 247-262
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2571934013
- Cited by
- 422
- References
- 121
- FWCI
- 39.71
- Type
- journal article
- Language
- en
- Open access
- closed
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- Balthazar, C. F., Pimentel, T. C., Ferrão, L. L., Almada, C. N., Santillo, A., Albenzio, M., Mollakhalili, N., Mortazavian, A. M., Nascimento, J. S., Silva, M. C., Freitas, M. Q., Sant’Ana, A. S., Granato, D., & Cruz, A. G. (2017). Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12250
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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